1 tbsp sesame seeds
8 cup homemade chicken broth
2 tbsp finely chopped garlic
2 tbsp finely grated fresh ginger
1/2 cup uncooked white rice
1 tbsp reduced-sodium soy sauce
1 tsp toasted sesame oil
1 tsp kochujang or other hot chile paste
1 cup shredded cooked chicken
2 scallions, finely chopped
Directions
In a small dry skillet, toast sesame seeds over
medium-high heat, shaking often, until lightly browned
and aromatic, about 1 minute. Transfer to a small
bowl and set aside. In a large pot, combine chicken
broth, garlic and
ginger; bring to a boil over high heat. Add rice,
reduce the heat to medium-low and simmer until the
rice is tender, 12 to 15 minutes. Stir in soy sauce
and sesame oil; add chile paste to taste. Add chicken
and heat just until warmed through. Ladle the soup
into bowls and garnish with scallions and the reserved
sesame seeds.
Servings: 6 servings
Korean Chicken Soup Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Soup; Korean; Poultry; Soup
The History of Recipes
It is possible to read the history of `recipes` back into the distant past, at least as far as the Egypt of the Pharoahs, and possibly even further. However, generally, these early recipes were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the oldest recipe discovered, according to historians is a collection of ancient tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. Much later, in Roman times a man called Apicius assembled some documents describing recipes cooked by wealthy Romans. In his scrolls, he recounts how the meals were split into starters, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the ancient chefs used a good variety of herbs, including a few that are still present in modern kitchens such as thyme, rue and asafoetida. Later on, in the 15th century, the Crusaders brought back many spices and herbs from the holy lands, including basil and rosemary. These new foods and spices was responsible for a torrent in cookery books, the majority of which still exist in private collections. The TV revolution brought us cooking programs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to access thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Korean Chicken Soup recipe.
